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Panama La Esmeralda Natural Process Green Label Geisha Flavor Characteristics & Natural Process Geisha Green Label Coffee Variety Taste Profile

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Flavor description, taste profile, grind settings, production region, and variety characteristics of natural process green label Geisha coffee. Geisha green coffee beans possess a beautiful blue-green color with a jade-like warm texture. They exhibit aromas of fresh grass, peach, and berry notes, along with the unique milky sweetness characteristic of oolong tea that most coffee beans lack. It seems that aroma and flavor require associative thinking, but the subtle tea-like notes are...

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The washed green label Geisha coffee beans from La Esmeralda Estate, launched by FrontStreet Coffee, have conquered one coffee connoisseur after another with their jasmine and ginger flower aromas. The captivating floral characteristics of Panama Geisha coffee are fully expressed in the washed green label Geisha coffee beans. This time, the natural processed green label Geisha coffee beans offer an additional full-bodied texture and passion fruit aroma.

FrontStreet Coffee - Panama La Esmeralda Estate Natural Green Label Geisha Coffee Beans

Region: Boquete, Panama

Estate: La Esmeralda Estate

Altitude: 1600-1800m

Variety: Geisha

Processing: Natural

Harvest Season: 2020

La Esmeralda Estate

La Esmeralda Estate is located in Boquete. In 1964, American banker Rudolph Peterson retired and moved to Panama, purchasing the La Esmeralda Estate in Boquete, initially focusing on dairy operations. Later, his son Price resigned from his medical practice to assist his father in managing the farm.

In 1987, they introduced Catuai and Catimor coffee varieties, and in 1994, established a wet mill, giving them their own coffee processing facility. In 1996, they acquired the nearby Jaramillo Estate, which had an excellent geographical environment and superior coffee variety flavors, incorporating it into La Esmeralda Estate.

Private Collection/Green Label

The Private Collection, commonly known as Green Label, consists of non-competition batch Geisha varieties that are not submitted for auction but still maintain exceptional quality. The green label Geisha coffee beans are selected from micro-batches grown at altitudes of 1600-1800m from different plots including Jaramillo, Canas Verdes, and other areas.

Jaramillo has an annual rainfall of 4000ml, with average daytime temperatures ranging from 19-25°C and nighttime temperatures from 11-15°C, at an average altitude of 1600-1700m. The Jaramillo plot is subdivided into 5 small plots: Mario, Noria, Reina, Bosque, and Buenos Aires.

Canas Verdes has an annual rainfall of 3500ml, with average daytime temperatures ranging from 16-23°C and nighttime temperatures from 10-15°C, at an average altitude of 1600-1800m. Canas Verdes includes 9 small plots: Lino, Coronado, Fundador, León, Montaa, Trapiche, Chinta, Cabaa, and Tumaco.

Are the mixed-plot green label Geisha beans inferior to single-plot red label Geisha beans?

"NO~"

FrontStreet Coffee simply explains that "micro-batch coffee beans" are further selected from an already excellent batch of beans to choose the most outstanding performers. Since they use a blending approach without detailed plot specifications, sometimes the flavor similarity between green and red labels can be very high, but the next batch might show differences. Selecting the best from among superior coffee beans typically results in limited production quantities.

Natural Processing

For the natural processing of La Esmeralda Estate coffee beans, the harvested coffee cherries are sent directly to the patio for drying. The coffee cherries slowly dry while the beans inside are filled with fruity and aromatic flavors. The coffee cherries are dried evenly. Depending on weather and site conditions, the coffee is dried on concrete patios for 3 to 5 days (8 hours per day). When it reaches sufficient dryness, it is placed in a Guardiola dryer for 72 hours to complete the drying process and prevent fermentation. After drying is complete, machines are used to remove the pulp and other parts.

FrontStreet Coffee Green Bean Analysis

When FrontStreet Coffee received the natural processed green label Geisha coffee beans, they noted that the green beans were elongated in shape, pale yellow in color, with a slight grassy smell and the sweetness of mature coffee fruit. Since beans from the new harvest season have higher moisture content, FrontStreet Coffee's roasters extended the dehydration time to ensure even heating between the bean surface and core. To express the sweetness, acidity, and floral-fruit aromas of these beans, FrontStreet Coffee adopted a medium-light roast for this natural green label Geisha coffee.

FrontStreet Coffee Roasting Record

Enter the drum at 180°C, heat at 130, damper open at 3; return temperature at 1'32", when drum temperature reaches 130°C, open damper to 4, heat unchanged; when drum temperature reaches 151.6°C, bean surface turns yellow, grassy aroma completely disappears, entering dehydration stage.

At 7'56", ugly wrinkles and black spots appear on the bean surface, toast aroma clearly transitions to coffee aroma, which can be defined as the prelude to first crack. At this point, listen carefully for the sound of first crack. From 8'30" first crack begins, damper open to 5, development after first crack for 1'28, drop at 192°C.

FrontStreet Coffee Cupping Report

FrontStreet Coffee Brewing Experience

Panama Geisha coffee beans are highly extractable coffee beans. To avoid extracting woody fiber flavors during brewing, FrontStreet Coffee recommends using a grind size between medium-fine and medium-coarse when brewing this Panama La Esmeralda Estate natural green label coffee, which corresponds to a 76% pass rate through a Chinese standard #20 sieve.

Previously, FrontStreet Coffee wrote about using a 1:16 coffee-to-water ratio when brewing La Esmeralda Estate Geisha coffee beans to fully express the rich floral and fruit aromas. However, for this natural green label coffee bean, a 1:15 coffee-to-water ratio is used to present the full juicy texture of these beans.

FrontStreet Coffee Brewing Parameters

Dripper: V60 #01

Dose: 15g

Ratio: 1:16

Grind: BG6s (76% pass rate through #20 sieve)

Temperature: 90°C

FrontStreet Coffee Step-by-Step Extraction Method:

First, use 30g of water to fully saturate the coffee bed into a "hamburger" shape and bloom for 30 seconds. For the second pour, at 1'00" on the timer, inject water to 125g, then stop and wait for the water level to drop to 2/3 of the coffee bed before the third pour. For the third pour, at 1'50" on the timer, inject water to 225g. Wait for the coffee to completely drip through, with a total extraction time of 2'15". After extraction is complete, gently swirl to ensure the coffee is fully mixed before tasting.

Brewing Flavor:

Upon entry, bright lemon acidity and jasmine aroma, slowly cooling to reveal passion fruit aroma and strawberry juice sensation, finishing with honey-like sweet aftertaste. The overall coffee texture is full and smooth.

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